As I stood in my kitchen one busy evening, the smell of sizzling onions danced through the air, instantly transporting me to cherished family dinners. That’s when I realized it was time to whip up my beloved Plant-Based Potato Green Chili Enchiladas. This comforting recipe combines soft, fluffy mashed potatoes with zesty green chilis, all wrapped in golden corn tortillas and cloaked in a vibrant enchilada sauce. Quick to prepare and wonderfully satisfying, these enchiladas offer the perfect balance of convenience and homey warmth—a delightful option for those hectic weeknights when you crave a nourishing meal without the fuss. Curious about how to create this delightful dish? Let’s dive into the recipe!
Why are these enchiladas so special?
Comforting Flavors: These enchiladas combine soft mashed potatoes and zesty green chilis, creating a heartwarming dish that evokes nostalgia.
Quick & Easy: With straightforward steps, you can whip these up in no time, making them perfect for busy weeknights.
Versatile Ingredients: Customize your fillings; swap black beans for lentils or add veggies like zucchini for added nutrition.
Meal Prep Friendly: Assemble them ahead of time for a delightful home-cooked meal that’s ready to pop in the oven whenever you need it.
Crowd-Pleaser: Serve these delightful enchiladas with a side salad or some lime-infused water for a meal that everyone will love!
Plant-Based Potato Green Chili Enchiladas Ingredients
For the Filling
• Potatoes – 1.5 to 2 pounds; the main filling, giving these enchiladas a comforting texture.
• Black Beans – Canned, rinsed, and drained for added protein and fiber.
• Corn – Provides sweetness and texture; you can use fresh, frozen, or canned.
• Onion – Adds flavor; choose yellow or red onions based on your taste.
• Garlic – Fresh minced garlic is best for flavor enhancement, though garlic powder works in a pinch.
• Ground Cumin – Adds earthy spice; swap with paprika for a milder flavor.
• Smoked Paprika – Infuses depth and smokiness; regular paprika can be used as a substitute.
• Salt & Pepper – Essential for seasoning; adjust to taste.
For Assembly
• Corn Tortillas – Used to wrap the filling; if desired, flour tortillas can be a gluten-free option.
• Green Chili Enchilada Sauce – Provides spiciness and moisture; consider using homemade or mild salsa if you prefer less heat.
For Garnish
• Fresh Cilantro – Adds a burst of freshness and color; optional but highly recommended.
• Avocado – For serving, it adds creaminess and richness, making each bite more satisfying.
Step‑by‑Step Instructions for Plant-based Potato Green Chili Enchiladas
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C). Begin by thoroughly washing, peeling, and cubing around 1.5 to 2 pounds of potatoes. Place the cubed potatoes in a large pot of salted water, bringing them to a boil. Cook for about 10-15 minutes, or until fork-tender. Once ready, drain and mash the potatoes until smooth and fluffy.
Step 2: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in one diced onion and sauté for about 5 minutes until it becomes translucent and fragrant. Stir in 2-3 cloves of minced garlic, cooking for an additional minute until just golden. The sautéed mixture will be soft and aromatic, providing a wonderful base for your filling.
Step 3: Combine the Filling
Add the mashed potatoes to the skillet along with one can of rinsed black beans, one cup of corn, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste, stirring everything together until well mixed. Heat the mixture for about 5 minutes over medium heat until warmed through and combined. This flavorful filling for your Plant-based Potato Green Chili Enchiladas is now ready!
Step 4: Assemble the Enchiladas
Spread a thin layer of green chili enchilada sauce along the bottom of a baking dish, ensuring an even coating. Take a corn tortilla and place a generous spoonful of the potato filling in the center. Roll the tortilla tightly and place seam-side down in the dish. Repeat this process until all tortillas are filled and arranged neatly in the baking dish.
Step 5: Bake the Enchiladas
Pour the remaining green chili enchilada sauce evenly over the rolled enchiladas, making sure they are well-covered. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes. For the last 5 minutes, remove the foil to allow the edges to crisp up. The enchiladas should be bubbling and hot, providing an inviting aroma throughout your kitchen.
Step 6: Serve
Once baked, allow the enchiladas to cool slightly for about 5 minutes before serving. Garnish with freshly chopped cilantro and slices of avocado for a delightful finishing touch. These Plant-based Potato Green Chili Enchiladas are perfect alongside a fresh side salad or lime-infused water for a complete meal.
What to Serve with Plant-Based Potato Green Chili Enchiladas
Elevate your meal experience with delightful pairings that balance the comforting flavors of your enchiladas.
-
Crisp Side Salad: A refreshing blend of greens, tomatoes, and cucumbers provides a bright contrast to the rich enchiladas.
-
Lime-Infused Water: This zesty drink cleanses the palate and complements the flavors of the spicy green chili sauce.
-
Guacamole: Creamy and rich, freshly made guacamole enhances every bite of your enchiladas, adding a luscious element.
-
Mexican Street Corn: Grilled corn with lime, cheese, and chili powder offers sweetness and smokiness that beautifully complements the enchiladas.
-
Refried Beans: Creamy and savory, refried beans round out the meal with extra protein and richness, making each bite even more satisfying.
-
Mango Salsa: Sweet and tangy, mango salsa provides a burst of flavor and freshness that pairs wonderfully with the enchiladas.
-
Chips and Salsa: Crunchy tortilla chips with a zesty tomato salsa make for a great starter, setting the stage for the main event.
-
Coconut Flan: End your meal on a sweet note with this creamy dessert that adds a tropical twist to your dinner.
Expert Tips for Plant-Based Potato Green Chili Enchiladas
- Well-Mixed Filling: Ensure your potato mixture is thoroughly combined and heated through to avoid uneven filling in the enchiladas.
- Make-Ahead Magic: Consider prepping the filling a day prior and refrigerating it to save time; simply assemble when you’re ready to bake!
- Spice It Up: If you enjoy heat, add diced jalapeños or a dash of your favorite hot sauce to the filling for an extra kick that enhances the flavor of your plant-based potato green chili enchiladas.
- Tortilla Temperature: Warm your tortillas in a dry skillet briefly before filling; this makes them more pliable and less likely to crack when rolling.
- Crispy Edges: For a delightful crunch, uncover the enchiladas in the last 5 minutes of baking, allowing the tops to crisp up nicely.
Make Ahead Options
These Plant-Based Potato Green Chili Enchiladas are a fantastic choice for meal prep! You can prepare the filling (mashed potatoes mixed with black beans, corn, and spices) up to 3 days in advance. Simply store it in an airtight container in the refrigerator. If you want to assemble the enchiladas beforehand, you can fill the tortillas and refrigerate them for up to 24 hours before baking. Make sure to cover them tightly with foil to maintain moisture and prevent sticking. When you’re ready to serve, simply pour the enchilada sauce over the assembled dish and bake according to the instructions. With these make-ahead tips, you can enjoy delicious homemade enchiladas with minimal effort on busy weeknights!
Plant-Based Potato Green Chili Enchiladas Variations
Feel free to get creative and adapt this recipe to suit your taste buds and dietary preferences!
-
Swap Potatoes: Replace regular potatoes with sweet potatoes for a hint of sweetness and added nutrition. Their natural sugars balance the heat perfectly.
-
Add More Veggies: Toss in bell peppers or zucchini to the filling for extra nutrients and a delightful burst of color. It’s a simple way to enhance flavor and texture.
-
Different Beans: Use pinto beans or lentils instead of black beans for a unique twist. Each option brings its own flavor and texture to the table.
-
Homemade Sauce: For a personal touch, make your own enchilada sauce using fresh tomatoes and spices. It’s an inviting way to elevate the entire dish.
-
Creamy Alternatives: Try using a spicy avocado sauce instead of the green chili enchilada sauce for a creamy, cool contrast. This rich addition adds a satisfying depth to every bite.
-
Cheese Lovers: If you’re not strictly plant-based, sprinkle some grated cheese on top before baking for that delightful melty finish. Consider a dairy-free option like cashew cheese for a plant-based version.
-
Heat Level: For those who crave more warmth, mix in diced jalapeños or a few dashes of hot sauce. Adjust the heat to your liking to create your perfect flavor profile.
-
Serve with Style: Pair your enchiladas with a refreshing side like a simple salad or a bowl of Crockpot Pumpkin Chili for a warm and satisfying meal experience.
Embrace these variations as a way to make this delightful dish your own! Whether you enjoy it spicy or with more veggies, the options are endless.
How to Store and Freeze Plant-based Potato Green Chili Enchiladas
Fridge: Store cooked enchiladas in an airtight container for up to 3 days. Reheat gently in the oven or microwave for best results, ensuring they are warmed through.
Freezer: Assemble but do not bake your enchiladas, then wrap tightly and place in freezer bags. They can be frozen for up to 3 months. When ready to enjoy, bake directly from frozen, adding about 10-15 minutes to the cooking time.
Make-Ahead: Prepare the potato filling a day in advance and refrigerate. This allows for quick assembly right before baking your delicious plant-based potato green chili enchiladas.
Reheating: For optimal texture, reheat enchiladas in the oven at 350°F (175°C) for about 15-20 minutes, or microwave for a few minutes, covering with a damp paper towel to retain moisture.
Plant-Based Potato Green Chili Enchiladas Recipe FAQs
What type of potatoes should I use for the filling?
Absolutely! I recommend using starchy potatoes like Russets or Yukon Golds for a creamy texture. These varieties mash beautifully, but if you prefer a sweeter flavor, you can substitute them with sweet potatoes!
How long can I store leftover enchiladas in the fridge?
Very! You can keep the cooked enchiladas in an airtight container in the refrigerator for up to 3 days. When you’re ready to indulge again, just reheat gently in the oven or microwave until warmed through and delicious!
Can I freeze the assembled enchiladas?
Absolutely! Assemble your enchiladas as directed but do not bake them. Wrap the dish tightly with foil or plastic wrap and store in freezer bags. They can be frozen for up to 3 months. When you’re ready to enjoy them, bake straight from the freezer, adding an extra 10-15 minutes to the cooking time.
What if my enchiladas are too watery after baking?
Very! If you find they are a bit watery, it may be due to excess liquid in the filling or sauce. To fix this, ensure the filling is well-mixed and heated through before assembly. If it’s already baked, try letting them sit for a few minutes to allow excess moisture to evaporate before serving.
Are these enchiladas dog-friendly?
I often make this recipe for my family, but note that they contain ingredients like onion and garlic, which can be harmful to dogs in large amounts. If you want to share a little with your furry friend, make sure they only get plain potato and beans without the sauce!
Can I make these enchiladas gluten-free?
Very! Simply swap out the corn tortillas for gluten-free tortillas made from rice or other gluten-free grains. Both options will work perfectly to wrap your delicious filling while keeping the recipe safe for those with gluten sensitivities!
Delicious Plant-Based Potato Green Chili Enchiladas You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash, peel, and cube the potatoes. Boil them in salted water for about 10-15 minutes until fork-tender. Drain and mash until smooth.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion for about 5 minutes until translucent. Add minced garlic and cook for another minute.
- Combine mashed potatoes with black beans, corn, ground cumin, smoked paprika, salt, and pepper. Stir well and heat for about 5 minutes.
- Spread a layer of green chili enchilada sauce in a baking dish. Fill corn tortillas with the potato mixture, roll them up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over tortillas, cover with foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes to crisp the edges.
- Allow to cool slightly before serving. Garnish with cilantro and avocado. Enjoy your meal!
Leave a Reply